• 1 lb. ground venison
  • 2/3 c. bread crumbs
  • 1/3 c. Parmesan cheese
  • 2 tsp. dried parsley
  • 1 tsp. garlic powder
  • 1/3 c. milk
  • 2 eggs
  • salt and pepper to taste
  • Marinara sauce

    In a large mixing bowl, beat eggs with milk. Add bread crumbs, Parmesan cheese, parsley, and garlic powder mix well. Add venison to bowl and knead with your hands or dough hook attachment until well blended. Form into 1 inch balls. In a large skillet brown the meatballs on all sides. Add the Marinara sauce to the skillet; cover and simmer for approximately one hour.
     

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